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Vanilla Bean Sugar Cookies

11/29/12


If you put a chocolate chip cookie and a sugar cookie in front of me, I'll always go for chocolate.  However, these are hands down the best sugar cookies I've ever put in my mouth.  And I meant that plural because I've had more than one, in fact, I just put one in my mouth for breakfast.  Perfectly buttery, with a crisp cookie shell and a soft and chewy finish.  I altered a Martha Stewart recipe by adding more butter (what) and substituting vanilla extract with vanilla bean paste (my new favorite thing).  Do you see these little flecks...


You might have to wake up your eyes with more coffee and look closely, but they're there.  And the subtle flavor they add to the cookie make them unreal.  We chose to roll them in sanding sugar before baking, but you could icing if you wanted.  


Although, in my opinion, that would only take away from the gloriousness that is this cookie.  Is "gloriousness" a word?  Sometimes I put lots of letters together and hope for the best.


Vanilla Bean Sugar Cookies
(Makes approx. 2 dozen)

2 sticks (1 cup) unsalted butter, room temp
1 1/2 cups granulated sugar
1 large egg
1 1/2 tsp vanilla bean paste
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup sour cream
Sanding sugar or sprinkles (optional)

In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy - about 3 minutes.  Scrape down sides with spatula.  Add egg and vanilla paste and mix until combined.  


In a separate bowl, whisk together flour, baking powder, salt and baking soda.  Add half to wet ingredients, mixing on low speed.  Then add sour cream, combine, and finally rest of dry ingredients.  Mix until a dough forms.  Cover with plastic wrap and chill for 30 minutes.  Preheat oven to 350.  Roll dough into golf-ball sized balls (or slightly larger) and dip one side in sugar (if using).  Place sugar-side up on parchment-lined baking sheets, a few inches apart.  


Bake for 10-15 minutes, until edges start to brown slightly.  


Perfect buttery bottom.  That's not potty talk.

10 comments:

Rose said...

Schwing! Thanks, these will definitely make an appearance in our advent calendar of activities!

Paige said...

I'll be baking these with my mom when I am back in Eagan for xmas! And vanilla bean paste...you have changed my WORLD!!! :)

Lisa M. said...

OK where does one find vanilla bean paste? I immediately checked my super market online and NADA. I love this idea.

Linda said...

Mmmmm.... I need vanilla bean paste too !

Siri said...

Lisa - click on link I posted - I got mine at Williams-Sonoma.

Lisa M. said...

GREAT THANKS - Its dangerous to walk into a Williams-Sonoma because I have no control. But for this I MUST!

The Rodriguez Crew said...

Hi! Do you think these would roll out for cookie cutters? They look so yummy!!

Siri said...

I think the dough MIGHT be too soft to roll out? You could always try! Or add more flour? Sorry, not an expert in this category : )

Jennifer said...

I made these yesterday for a party...I think "golf ball size" is too big, mine turned out square! BUT, they were so good I didn't mind...and there was no question that they were homemade! Great recipe...will make again!

Pam Harley said...

I have made TWO batches of these cookies this week, at the request of my 13-year-old, 5'11" nephew who is staying with us while at basketball camp. He's a sprinkle freak, and so we added half a cup of rainbow sprinkles *to the batter* as a last step. Also reduced the sugar to 1 cup to account for the extra sweetness from the sprinkles.

You have never seen a prettier cookie! The sprinkles look like confetti in the finished cookie. And they could not taste better.

I love your blog! It's my first stop whenever I want to bake.

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